Flat Iron Steak with Three Pepper Rub

Flat Iron Steak with Three Pepper Rub

92 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    2 h 15 m
Danny Jaye
Recipe by  Danny Jaye

“A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
  2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  3. Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

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Reviews (92)

Rate This Recipe
PureIce23
174

PureIce23

It is really a shame that people who simply did not care for the cut of beef suggested by the person who submitted this recipe gave this a low rating because the rub itself is fantastic. The blend of the brown sugar and the 3 pepper flavors is phenominal. If you do not care for flank steak or flat iron...just use a different cut.

Danny Jaye
79

Danny Jaye

I created this recipe and just wanted to offer a different spin on it. Replace the brown sugar with peach jello powder, sounds weird but gives a nice back flavor to it.

Court
60

Court

Excellent & easy. This tastes as good as any pricey restaurant steak. Thanks for the great recipe. Grilling tip: leave the meat out of the fridge for about 30 min before grilling. It's easier to get the level of doneness you want this way.

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 31.5 g
  • 63%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

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